Mash up hard-boiled eggs, mix with mayonnaise, slap between two slices of bread – there’s your egg salad sandwich, right?
Yes, true. But something as simple as this needn’t be plain, and with just small improvements, you can take your egg salad sandwich up a notch or two.
All it takes is three ingredients:
There are several ways to boil eggs. Some end up with yolks that are overly hard or with dark rings around them; boil the eggs correctly and you get tender eggs, with just set yolks and tender but completely cooked whites.
This is one way to get perfect hard-boiled eggs:
- Place eggs in a pan, add enough water from the tap to cover by 1cm.
- Bring the water to a boil then turn down the heat and simmer for 60 seconds.
- Let the eggs sit in the hot water, covered, for 9 minutes.
- Run the eggs under cold tap water and leave in water until cool enough to handle.
- Peel the eggs. However, if not using the eggs immediately, leave them in their shells in an air-tight container. They will keep in the fridge for up to a week.
Although we find egg salad sandwiches made with commercial sliced bread everywhere, using this kind of bread can result in a limp sandwich that ends up in a soggy mess. Plus, if you’re making an egg salad sandwich at home, why wouldn’t you want to use better ingredients?
Slices from a fresh and flavourful rustic country loaf can only improve the taste of the sandwich. Whether you use white bread, whole wheat, rye or another loaf is up to your preference; the same goes with whether you want to toast or not. This can be done in a toaster, in the oven, or even in a pan with a little oil or in a griddle on the stove. My personal preference is to toast as this keeps the sandwich from getting soggy too quickly. Plus there’s the crunch factor. The toast should not be too crisp, of course – you don’t want to bite into your sandwich and have the filling squirt out the other side.
At its simplest, an egg salad is made by simply binding crumbled hard-boiled eggs with a little mayonnaise, salt and pepper. But with the addition of just one or two ingredients, you can turn your sandwich from dull to distinctive.
If you know how to make your own mayonnaise, by all means, use that. But your preferred commercial variety will do nicely as well.
A textural addition also goes well with the tender eggs. Add crushed nuts, for example, or a vegetable like diced celery or, as seen in the video, crisp green apple, which is peeled and cut it into 0.5cm cubes.
The sweet-sour taste of the egg salad can also do with a little zing. Curry or chilli powder is the perfect complement. Just a pinch or two is sufficient to add another level of flavour.
Now that you have all the components, line one piece of toast with a lettuce leaf before spreading on the filling. Personally, I think that is all the garnish an egg salad sandwich needs. Simple.